Wednesday, January 6, 2016

Mushroom Chicken Marsala Chili

On busy weeknights the best meals are made in one pot, with a manageable list of ingredients while still delivering fabulous flavor. Bonus points for a dish that can be thrown together and then left alone, to simmer on the stove, until everyone is ready to sit down and dig in. I adore classic Chicken Marsala, but on a Tuesday evening I usually don't have time to be breading and browning chicken cutlets while helping two little ones with homework. This delicious chicken chili is the perfect marriage combining the flavors of Chicken Marsala with an easy to throw together, one pot chili. I hope you enjoy it as much as my family did!

Mushroom Chicken Marsala Chili

4 Tablespoons butter

1 pound ground chicken

1 pound mild Italian sausage

2 large garlic cloves, minced

1 pound baby Portobello (cremini) mushrooms, chopped

¾ cup Marsala wine

2 cans Bush’s Best White Chili Beans in Mild Chili Sauce

2 cups chicken stock

1 teaspoon salt

¾ teaspoon pepper

1 ½ Tablespoons balsamic vinegar

¼ cup parsley, chopped

In a large soup pot, over medium high heat, melt the butter.
Add the ground chicken and sausage and cook until lightly browned, about 15
minutes. Add the garlic and mushrooms and sauté about 10 minutes. Once the meat
is cooked through and the mushrooms have softened, add the Marsala wine and
cook for 3-5 minutes, or until most of the liquid has evaporated from the pot. Add
the beans, stock, salt and pepper and allow to simmer for 15 minutes. Stir in
the balsamic vinegar, top with chopped parsley and serve. Serves 6-8 people.

This is my entry for Bush's Chili Cookoff! There's still time to enter, so if you'd like to win a trip to New York and star in a video on The Daily Meal, go check it out!